
Daniel Vaughn is the author of The Prophets of Smoked Meat: A Journey Through Texas Barbecue, the coauthor of Whole Hog BBQ: The Gospel of Carolina Barbecue, and the barbecue editor at Texas Monthly. He has traveled the world sampling smoked meats at over 1,800 barbecue joints, most of which are in Texas.
Articles by Daniel Vaughn


Oct 4, 2017 — By Daniel Vaughn
From Hot-N-Ready at Little Caesar's to low-and-slow in a homemade barbecue pit.

Oct 3, 2017 — By Daniel Vaughn
Meat Fight tickets go on sale TODAY at 10:00am Central are on sale NOW. Get them here. The event will be held Sunday, November 12th at the Longhorn Ballroom in Dallas. If you want to be there, be quick. Although Meat Fight will accommodate more attendees this year (1,500),…


Sep 25, 2017 — By Daniel Vaughn
The story of the fire that put what might be the world's most famous barbecue joint temporarily out of commission.

Sep 22, 2017 — By Daniel Vaughn
Steak or barbecue? There’s no need to choose.

Sep 20, 2017 — By Daniel Vaughn
Tyson Cole will bring an Uchi mentality to BBQ.

Sep 18, 2017 — By Daniel Vaughn
Aaron Franklin goes kosher for the day.


Sep 11, 2017 — By Daniel Vaughn
The history of our barbecue editor's favorite side dish.


Sep 1, 2017 — By Daniel Vaughn
At this experimental barbecue truck, you're more likely to find beef cheeks than brisket on the menu.

Aug 26, 2017 — By Daniel Vaughn
After the storied Franklin Barbecue caught on fire, pitmaster Aaron Franklin seems determined to get back up and running.

Aug 26, 2017 — By Daniel Vaughn
Franklin Barbecue went up in flames Saturday morning.


Aug 20, 2017 — By Daniel Vaughn
A look at the annual XIT Rodeo and Reunion in Dalhart, a giant free barbecue.



Aug 10, 2017 — By Daniel Vaughn
This sauce is for smoked meats—not chicken fingers or French fries.


Aug 4, 2017 — By Daniel Vaughn
We've covered its history and importance, but what about its food?

Aug 3, 2017 — By Daniel Vaughn
We've found the perfect beer pairing with barbecue.



Jul 24, 2017 — By Daniel Vaughn
The line might be short at this Dallas-area joint, but the barbecue deserves a crowd.

Jul 18, 2017 — By Daniel Vaughn
The ramen king of Austin writes a new chapter in the book of Texas barbecue.

Jul 17, 2017 — By Daniel Vaughn
Pflugerville has some of the most creative barbecue sandwiches in the Austin area.

Jul 17, 2017 — By Daniel Vaughn
Tender ribs and Iranian ice cream in the Texas Hill Country.

Jul 14, 2017 — By Daniel Vaughn
With his new Black Box Barbecue trailer parked in downtown Georgetown, John Mueller is back on his game.


Jul 3, 2017 — By Daniel Vaughn
Running a barbecue business takes everything, which is exactly why Gabriel and Kasie Ritter don't want their kids to carry on the family business.




Jun 26, 2017 — By Daniel Vaughn
Don't get put off by the fancy fixins—the barbecue is true.


Jun 21, 2017 — By Daniel Vaughn
Some favorites that just missed our top fifty barbecue list.

Jun 19, 2017 — By Daniel Vaughn
A whole hog legend smokes outside of his comfort zone.



Jun 8, 2017 — By Daniel Vaughn
Take a trip to BBQ Camp: What’s barbecue camp like? @gregmorago @alisoncook + @jcreidtx discuss in this week’s BBQ State of Mind podcast: https://t.co/Rf3Q33R3rA — Jody Schmal (@jodyschmal) June 7, 2017 Tales from the Pits, a new podcast about…

Jun 7, 2017 — By Daniel Vaughn
Judging the effects of extreme wet-aging on brisket.

Jun 2, 2017 — By Daniel Vaughn
Where barbecue tortas meet brick pits and beef ribs.

Jun 2, 2017 — By Daniel Vaughn
Eat your way through seven counties of BBQ bounty.
Jun 1, 2017 — By Daniel Vaughn
“Matt’s gone to feed the governor,” Emily Hall told us on our visit. She was referring to Matt Proctor, the founding pitmaster of Stillwater, who’d been summoned to Austin to grill for a cohort of visiting Aussies. But Hall, Proctor’s twenty-year-old apprentice, handled the pit with aplomb. The beef ribs…


Jun 1, 2017 — By Daniel Vaughn
Evie Mae’s shiny new strip-center spot has been open a little more than a year, but visitors from nearby Lubbock don’t seem to miss the food truck (conveniently, the new place is about a quarter mile from the old location). An early arrival meant we not only avoided a wait…
Jun 1, 2017 — By Daniel Vaughn
When you see a red, white, and blue “BBQ” flag, you know you’ve arrived. Parked in a tiny patch of grass next to a hair salon, Michael Wyont’s popular trailer has been open for less than a year. On a stormy morning, we were grateful to be handed a sample…
Jun 1, 2017 — By Daniel Vaughn
A backyard warrior during his younger days in Oak Cliff, Kelvin Harris spent his downtime as a maintenance worker in an aircraft mechanic shop studying videos of the state’s barbecue masters on his phone. Eventually he opened his own place. When early critics of his otherwise stellar brisket suggested he’d…
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